Transcript

1.
THE

2.
What is a pavalova?
Australian; meringue cake topped with fruit and
whipped cream; created in honour of the Russian
ballerina Anna Pavlova on her visit to Australia in
the 1920s.
Is the pavalova nice?
if you say .

4.
PROCEDURE
Continue beating until the mixture stands in
stiff peaks.
Preheat oven to 250°F. Place mixture onto the center of the paper
Cover a cookie sheet with cooking on tray, and spread it into a circle about 8 or
parchment. 9 inches in diameter (20 to 22 centimeters).
In a very clean and dry bowl, use an electric Make a slight indentation in the center.
mixer to beat egg whites until soft peaks Place the cookie sheet on the center rack in
form. the oven and bake for 1 hour. Do not open
Slowly add sugar, sprinkling it into the bowl the oven door while the pavlova is baking.
one spoonful at a time while continuing to Leave pavlova in the oven to cool.
beat the mixture until all the sugar has been When completely cool, peel off the paper
added. and place the pavlova on a serving plate.
Sprinkle in the pinch of salt, and then slowly Whip the heavy whipping cream with a
add the vinegar and vanilla, a few drops at a teaspoon of sugar and ½ teaspoon vanilla.
time. Finally, beat in the cornstarch. Spread the pavlova with whipped cream and
sliced fruit (kiwi and strawberries are
traditional).
Slice and serve.